NUTRITION

SERVINGS

INGREDIENTS

3.25 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat bun

4 slices Dill pickles

2 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

1 leaf Romaine lettuce

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it; let marinate for at least 15 minutes.

• 2

  In a separate small bowl, whisk together the whole wheat flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture.

• 4

  Lightly coat the chicken with avocado oil spray and place in an air fryer at 375°F for 12-15 minutes until golden and cooked through.

• 5

  While the chicken cooks, stir together the Greek yogurt and Dijon mustard in a small ramekin to create a clean-eating spread.

• 6

  Toast the whole wheat bun, spread the yogurt sauce on both sides, and assemble with the lettuce, crispy chicken, and pickles.